Grilled Vegetable Sandwiches
These ready-in-30-minutes, vegetarian-friendly sandwiches are topped with mozzarella cheese and fresh basil leaves. Feel free to replace the suggested grilled vegetables with your personal favorites. Source: Diabetic Living Magazine
Ingredients
Directions
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Lightly coat zucchini, summer squash, onion and tomatoes with nonstick cooking spray. Sprinkle with salt and pepper.
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For a charcoal grill, grill zucchini, squash and onion on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until tender, turning once. Grill tomatoes about 3 minutes or until heated through and lightly charred, turning once. Grill bread slices 1 minute; turn. Top with cheese and grill 1 minute more. (For a gas grill, preheat grill. Reduce heat to medium. Place vegetables on a grill rack over heat. Cover and grill as directed.)
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Cut up vegetables as desired. Top bread slices with vegetables and basil leaves.
Nutrition Facts
1 starch, 1 vegetable, 1/2 medium-fat protein